French onion beef stew
- Preparation 30 min
- Cooking 3 h
- Servings 4
- Freezing Absolutely
Ads
If you love French onion soup, crave a slow-cooked, melt-in-your-mouth beef stew, and believe that cheese should be mandatory in every dish… Congratulations, you just found THE recipe that’s about to rock your world. 😏🔥
Picture this: tender beef simmering for hours in a rich, white wine-infused broth, packed with caramelized onions and the kind of deep, comforting flavors that make your whole house smell like heaven. The meat? Fork-tender, juicy, and loaded with flavor. But we don’t stop there. Nope. We take it next level by adding crispy grilled bread croutons, burying them under a mountain of melted, golden cheese, and letting it ooze right into the stew. 🫠
The result? A thick, velvety sauce, fall-apart beef, and that crispy, gooey cheese crust that makes every bite next-level delicious. This is comfort food at its absolute peak—the kind of meal that makes everyone go silent after the first taste, only to immediately ask for seconds.
Want to push it even further? Serve it up with a buttery mashed potato side, a creamy gratin, or just a crusty baguette to soak up every last drop of that insane sauce. And to drink? A buttery Chardonnay, a dry Riesling, or an ice-cold blonde beer—because if you’re going all in, you might as well do it right. 😏🍷
So, grab your Dutch oven and get ready to experience next-level comfort food bliss. This French Onion Soup Beef Stew isn’t just dinner—it’s a full-blown flavor trip. 🔥🥩🧅
Ads
Ads
Trucs et astuces pour un ragoût de bœuf à la soupe à l’oignon gratinée encore plus décadent ! 🥩🧅🫕🔥
✅ Choisir la bonne coupe de bœuf – Pour un ragoût qui fond en bouche, mise sur des morceaux bien persillés comme :
🥩 Palette – Ultra tendre après plusieurs heures de cuisson.
🍖 Macreuse, gîte ou collier – Pleins de saveurs, parfaits pour mijoter longtemps.
🫠 Joue de bœuf – La texture la plus fondante qui soit, mais demande de la patience !
✅ Des oignons bien caramélisés = un bouillon ultra savoureux – Ne sois pas pressé, laisse-les cuire à feu doux pendant au moins 20 minutes jusqu’à ce qu’ils deviennent bien dorés et sucrés. C’est ça qui va donner toute la profondeur de goût à la sauce ! 🔥
✅ Un gratin parfait qui dégouline – Pour obtenir une croûte bien gratinée :
🧀 Utilise du gruyère, du comté ou du cheddar vieilli pour une saveur intense.
🔥 Mets le ragoût sous le grill quelques minutes pour un effet “WOW” bien doré.
✅ Une sauce bien équilibrée – Le vin blanc apporte une acidité qui relève les saveurs, mais si tu veux la booster encore plus, ajoute :
🍏 Un filet de vinaigre de cidre pour un petit kick en fin de cuisson.
🧄 Une touche de moutarde de Dijon pour un twist subtil.
✅ Cuisson lente = viande ultra tendre – 3 à 4 heures à feu doux, c’est la clé pour que la viande s’effiloche toute seule. Plus c’est long, plus c’est bon ! 😏
✅ L’astuce du pain grillé – Pour éviter que ton croûton ne devienne détrempé :
🥖 Toaste-le bien avant pour qu’il reste croustillant sous le fromage.
🧄 Frotte-le avec une gousse d’ail pour une touche encore plus gourmande.
✅ Préparation à l’avance et conservation –
🛑 Congélation possible ? Oui, mais sans le fromage et les croûtons ! Ajoute-les au moment de réchauffer pour garder le gratiné parfait.
🔥 Encore meilleur le lendemain ! Laisse-le reposer une nuit au frigo, réchauffe doucement et régale-toi.
Avec ces astuces, ton ragoût de bœuf à la soupe à l’oignon gratinée va être un vrai chef-d’œuvre. Attends-toi à voir tout le monde saucer jusqu’à la dernière goutte ! 🤤🔥
Ads
Ads
French onion beef stew
- 2 red onions, thinly sliced
- 2 yellow onions, thinly sliced
- 2 tbsp. olive oil
- 1 tbsp. brown sugar
- 4 large garlic cloves, finely chopped
- 1 tsp. dried thyme
- 1 kg (2.2 lb.) beef chuck roast, cut into large cubes, fat removed
- 1 cup (250 ml) white wine
- 1 tbsp. Dijon mustard
- 1 tbsp. herbes salées du Bas-du-Fleuve
- 1 tbsp. Worcestershire sauce
- 1 tbsp. flour
- 473 ml (1 can) Scotch Ale by Simple Malt (or similar beer)
- Approx. 1 cup (250 ml) beef broth
- 1 handful fresh parsley, chopped
For the gratin topping
- 1 baguette, sliced
- 150 g Louis d’Or cheese, grated
- 1 cup (100 g) grated Parmesan cheese
Ads
Preparation
Caramelize the onions
- Heat the olive oil in a large saucepan over medium heat. Add the onions, brown sugar, garlic and thyme, then season with salt and pepper. Caramelize for about 20 minutes, stirring regularly.
- Set onions aside in a bowl and drain off excess fat if necessary.
Brown the beef
- In the same pan, over medium heat, brown the beef pieces in several parts, about 10 to 12 minutes per part. Set aside on a plate.
Deglaze and prepare sauce
- Deglaze the pan with the white wine and reduce by half, scraping the bottom to loosen the cooking juices. Return the beef and onions to the pan.
- Add the Dijon mustard, salted herbs, Worcestershire sauce and flour. Mix well to coat meat.
- Pour in the beer and add enough beef stock so that the liquid almost covers the meat. Season generously with salt and pepper.
Cooking
- Bring to the boil, cover and transfer to a preheated 350°F (180°C) oven.
- Bake for 2 hours, until meat is tender. Stir halfway through cooking. Add fresh parsley at the end of cooking and toss.
Assembly and au gratin
- Divide the stew between 4 ovenproof dishes.
- Place baguette slices on top. Sprinkle with Louis d’Or cheese and Parmesan. Bake in broiler until cheese is golden brown.
Tips and tricks for an even more decadent braised beef stew with onion soup au gratin 😍🔥
💡 Flavor boost: For an even more gourmet touch, add a bay leaf and a sprig of rosemary to the pan while cooking. Remove them before serving.
🍺 Which beer to choose? : Scotch Ale brings a nice depth, but you can also opt for a dark beer or a Stout for a more caramelized taste.
🔥 Even more delicious? : Rub slices of bread with a garlic clove before adding to the stew for a little roasted garlic kick!
🥩 Meat substitution:
Beef → Can be replaced with lamb for a more rustic version.
Veggie → Opt for portobello mushroom cubes and green lentils for a meatless alternative that’s just as comforting.
🧊 Storage and freezing:
In the fridge: Keeps for 3 to 4 days in an airtight container. The flavors will be even better the next day! 😋
Freezer: Freezes for up to 3 months without the gratin topping. Thaw in the fridge and reheat over low heat before adding bread and cheese.
You bet! Low & slow mode = ultra-tender meat.
Brown meat and onions first to develop flavors.
Cook for 6 to 8 hours on LOW or 4 hours on HIGH.
Yes, and it will taste even better the next day! Just leave it in the fridge overnight for the flavors to intensify. Reheat gently over low heat or in the oven.
The secret lies in slow cooking! The more gently it simmers, the more the meat fibers break down and become juicy.
🔥 Ideal time: 3 to 4 hours on low heat or at 150°C (300°F) in the oven.
🛑 Fatal error: cooking over too high a heat = dry, tough meat. Patience, young padawan!
Ads
Ads
Ads
Ads